Abstract: An induction heating apparatus heats content efficiently while measuring a temperature of the heated content accurately. The induction heating apparatus includes a can holder, a heating coil disposed around the can holder, and a temperature measuring unit. A resealable metal beverage can having a thread formed on a neck portion and a cap screwed onto the neck portion is held by the can holder. The can holder holds the metal beverage can in a manner such that the cap of the can inserted thereto is exposed on an axially upper side. The temperature measuring unit measures a surface temperature of the cap of the metal beverage can held in the can holder.

Abstract: An internal pressure inspection apparatus for a sealed container having a can lid that is attached to any of an upper end and a lower end of a can trunk, and that is deformed by an internal pressure of the container. A laser sensor adapted to measure a distance from the can lid by irradiating the can lid is situated parallel to the can lid while being allowed to move relative to the can lid. The inspection apparatus integrates relative displacement values between a reference point closer to a center of the can lid than a seamed portion and other points closer to a center of the can lid than the reference point, and acceptability of the internal pressure is judged based on the value of integration.

Abstract: A method for manufacturing a bottle-shaped can for holding content having strong metal corrosive properties such as sparkling wine. The method includes shaping a cap into a diametrically reduced bottomed cylindrical can body, forming a shoulder portion and a container mouth on the can body, forming a curled portion, a thread and an annular bead on the container mouth, seaming a can lid to the can trunk, and amorphizing a thermoplastic resin layer covering an inner surface of the container mouth on which the curled portion, the thread and the annular bead are formed.

Abstract: An internal pressure inspection apparatus for a sealed container having a can lid that is attached to any of an upper end and a lower end of a can trunk, and that is deformed by an internal pressure of the container. A laser sensor adapted to measure a distance from the can lid by irradiating the can lid is situated parallel to the can lid while being allowed to move relatively with the can lid. The inspection apparatus integrates relative displacement values between a reference point closer to a center of the can lid than a seamed portion and other points closer to a center of the can lid than the reference point, and acceptability of the internal pressure is judged based on the value of integration.

Abstract: A method for inspecting sealing defects of a container using infrared light. Infrared light in a wavelength range of 1450 nm±20 nm is irradiated from a phototransmitter onto the sealed portion of a sample container Infrared light reflected from or transmitted through the sealed portion of the sample container is received by a photoreceiver, and transmitted to a photodetector through an optical fiber. The infrared light in a same wavelength range as the case of inspecting the sample container is irradiated onto the sealed portion of a container to be inspected. The infrared light reflected from or transmitted through the sealed portion of the inspected container is converted into the analog voltage value and transmitted to a controller. If the infrared light is reduced to be smaller than a threshold set on the basis of the sample container, the sealed portion of the inspected container is judged as a sealing defect.

Abstract: An induction heating apparatus heats content efficiently while measuring a temperature of the heated content accurately. The induction heating apparatus includes a can holder, a heating coil disposed around the can holder, and a temperature measuring unit. A resealable metal beverage can having a thread formed on a neck portion and a cap screwed onto the neck portion is held by the can holder. The can holder holds the metal beverage can in a manner such that the cap of the can inserted thereto is exposed on an axially upper side. The temperature measuring unit measures a surface temperature of the cap of the metal beverage can held in the can holder.

Abstract: A method for inspecting sealing defects of a container using infrared light. Infrared light in a wavelength range of 1450 nm±20 nm is irradiated from a phototransmitter onto the sealed portion of a sample container. Infrared light reflected from or transmitted through the sealed portion of the sample container is received by a photoreceiver, and transmitted to a photodetector through an optical fiber. The infrared light in a same wavelength range as the case of inspecting the sample container is irradiated onto the sealed portion of a container to be inspected. The infrared light reflected from or transmitted through the sealed portion of the inspected container is converted into the analog voltage value and transmitted to a controller. If the infrared light is reduced to be smaller than a threshold set on the basis of the sample container, the sealed portion of the inspected container is judged as a sealing defect.

Abstract: A canned product heating apparatus includes: a non-contact type temperature detecting element which is not in contact with a surface of a can container; a directional microphone oriented to a closure of the can container; an interrupting circuit which interrupts an electrical supply to a high-frequency induction heating coil based on a signal transmitted from the directional microphone. The electrical supply to the high-frequency induction heating coil is stopped by the interrupting circuit in case the directional microphone captures sonic waves within a predetermined range.

Abstract: The present invention provides a food sterilization method by which the effective sterilization of the spore-forming bacteria having high heat resistance and high pressure resistance is possible without impairing the taste, flavor, and texture of food. A method for sterilization of food comprising: high-pressure treatment step in which one or more amino acids selected from the group consisting of cysteine, alanine, methionine, phenylalanine, serine, leucine, and glycine is added to a sterilization target food, and then the sterilization target food including the amino acid is treated at 50 to 600 MPa for 1 to 120 minutes; and low-temperature heating step in which the sterilization target food is heated at 60 to 100° C. for 5 minutes or more after the high-pressure treatment step.

Abstract: A drink can induction heating apparatus includes a ferrite core having a plurality of projected portions and recesses formed between the adjacent projected portions. When a drink can is set in a position to be heated, each of the projected portions is oriented toward a longitudinal axis of the drink can and a particular portion of a circumferential wall of the drink can. The apparatus further includes a saddle-shaped heating coil which is partly received in the recesses of the ferrite core and covers a region around the foregoing particular portions of the drink can in a non-contact manner, and an inverter for feeding the AC power to the heating coil. The inverter is arranged to produce the AC power at a resonance frequency which corresponds to one of 5 kHz to 15 kHz where equivalent resistance values of an aluminum can and a steel can approximate to each other.